Small Batch Strawberry Jam (No Pectin)

Quick and easy Small Batch Strawberry Jam is so simple to make in one pot with just three ingredients — fresh strawberries, sugar, and lemon juice. No pectin needed, no complicated steps. Just a little time on the stove turns this trio into a glossy, thick jam bursting with real strawberry flavor. It’s naturally sweet, slightly tangy, and incredibly addictive.

You’ll be amazed at how satisfying it is to make your own jam at home. Once you try it, store-bought will never taste the same. This homemade jam is versatile, too and perfect for spreading on toast and pancakes, drizzling over ice cream, spooning onto biscuits, or pairing with cheese on a charcuterie board. Or just eat it straight from the jar. Yes, it’s that good.

Why You’ll Love This Small Batch Strawberry Jam Recipe

• Just three ingredients. All you need are fresh strawberries, granulated sugar, and lemon juice. No added preservatives or pectin — just simple pantry staples that let the fruit shine.
• Quick and fuss-free. This jam comes together in less than 30 minutes and uses just one pot. It’s the perfect introduction to canning or small batch preserving.
• Incredibly flavorful. Cooking the strawberries down intensifies their flavor, while the lemon juice balances the sweetness and adds brightness. It tastes like summer in a jar.
• Small batch = less waste. This recipe makes about 1 cup of jam, so it’s perfect when you have a small amount of fruit or just want a quick homemade treat.
• Endlessly versatile. Enjoy it on toast, scones, yogurt, desserts, or even savory dishes like grilled cheese or roasted meats.

Ingredient Notes

To make this Small Batch Strawberry Jam, you will need the following ingredients (full measurements in recipe card below):

• fresh strawberries - I used small strawberries that we picked at a local farm. They were incredibly ripe and perfect for jam. You can also substitute with frozen strawberries that have been thawed and drained.
• sugar - adds extra sweetness and also helps the jam set. You can also use coconut sugar or cane sugar.
• lemon juice - fresh lemon juice gives the best flavor, but you can use bottled lemon juice as well. It helps balance out the sweetness in the jam.

You will also need measuring cups and spoons, medium saucepan, wooden spoon or spatula, clean jar with lid (like a mason jar).

How to Make the Best Small Batch Strawberry Jam without Pectin

1. Combine the ingredients. In a medium saucepan, add the strawberries, sugar and lemon juice. Stir well to dissolve the sugar. Let the mixture sit at room temperature for 20-30 minutes. You will notice the strawberries start to feel mushy and the juice coming out.

1. Cook. Cook the strawberry mixture over medium low heat. Stir continuously and slowly bring the mixture to a boil. The mixture will get foamy. Continue to boil for about 15 minutes, or until the jam starts to thicken and its internal temperature reaches 220 F. A digital thermometer is very helpful to get the quick measurement. You will also notice the foam disappear at this point.

1. Cool down and store. Turn off the heat and keep stirring to cool it down a bit. Pour the jam into a mason jar and allow to cool down to room temperature. Seal the jar and store in the refrigerator.

How to Tell When Homemade Jam is Ready

The jam is ready when it thickens to a jam-like consistency. There are a couple ways to test whether your strawberry jam is perfectly set and ready to store.

1. Drip test: To test for readiness, scoop out a small spoon of jam and place it on a cold plate. Tilt the plate vertically. If the jam drips down quickly from the plate, you need to continue cooking the jam for a few more minutes. If the jam sets on the plate or slowly moves down off the plate, that means it’s ready for storage.
2. Spoon test: Another test is to coat the back of a spoon and draw a line through it with your finger. If the line holds, it’s done. You can also test using a thermometer (around 220°F). The jam will continue to thicken slightly as it cools, so avoid overcooking to prevent a stiff texture.
   

How to Serve

There are so many ways to serve your homemade strawberry jam. Try it with:

• Toast: Sourdough, Brioche Bread, Bagels, or Ciabatta Rolls.
• Biscuits: Buttermilk Biscuits or Glazed Lemon Blueberry Scones
• Oatmeal: Baked Oatmeal, Porridge, or Oatmeal Breakfast Bars.
• Parfaits: Fruit and Yogurt Parfait, Yogurt, and Homemade Granola.
• Sweet breakfast: Pancakes, Waffles, or Crepes
• Desserts: No Churn Vanilla Ice Cream, Classic New York Cheesecake, or Lemon Loaf with Lemon Glaze
• Platters: Cheese Board or Charcuterie Platter

For more recipe ideas, see our 50 Best Breakfast Ideas.

Storing and Freezing Instructions

How to Store

Store strawberry jam in a clean, airtight container in the fridge for up to 2 weeks. Let it cool completely before sealing and storing. For longer storage, use proper canning methods.

How to Freeze

Let jam cool completely, then transfer to a freezer-safe container, leaving a little space at the top for expansion. Freeze for up to 3 months. Thaw in the fridge overnight before using.

FAQ

More Strawberry Recipes

• 25 Best Strawberry Recipes
• Strawberry Cupcakes
• Strawberry Compote
• Chocolate Covered Strawberries
• Strawberry Sorbet
• Strawberry Lemonade

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